richard-in-cincy
Well-known member
This is, in a word, amazing. One of the best new recipes I've ever tried out.
If you're rolling in garden tomatoes now, this uses 3.5 lbs.
Some notes:
Use your house crust if you don't want to fuss with a new crust recipe.
Don't skimp on the tomato poundage, they are concentrated for flavor and the volume is greatly reduced before the pie is baked.
When you pull the sheet pan of baked caramelized tomatoes from the oven, pour your caramelized onions, and your fresh drained tomatoes into the pan and stir it together and let it sit for bit to loosen the wonderful browned pan bits, scrape them up into the filling, like deglazing for gravy. Wonderful flavor.
Don't shove your basil into a measuring cup and bruise it. Just get a branch or two to your taste, and snip the leaves onto your filling.
I have wonderful fresh lemon thyme in my herb collection and used that. It just sings out in the finished pie. I added some more fresh to the filling in addition to the thyme baked with the tomatoes. Lemon thyme is amazing. Next time I think I will experiment with some tarragon
Use the cheese of your choice. I think Fontina would be wonderful, as would gouda, and some others. I used equal parts pecorino, parmigiana, and white cheddar.
Sliced tomatoes on top to bake: I didn't want anything interfering with that cheese crust and left them off. They are pretty for presentation, but, crust.
This has been placed in the house T&T recipes and is an instant keeper family heirloom recipe at our house. It is that good.
I'm also planning a deep dish pizza pie version of this recipe. I will add some cooked Italian sausage, as well as sauteed mushrooms, red bell peppers, black olives, and use mozzarella, pecorino, and parmigiana for the cheese crust.
https://www.saveur.com/southern-tomato-pie-recipe/
If you're rolling in garden tomatoes now, this uses 3.5 lbs.
Some notes:
Use your house crust if you don't want to fuss with a new crust recipe.
Don't skimp on the tomato poundage, they are concentrated for flavor and the volume is greatly reduced before the pie is baked.
When you pull the sheet pan of baked caramelized tomatoes from the oven, pour your caramelized onions, and your fresh drained tomatoes into the pan and stir it together and let it sit for bit to loosen the wonderful browned pan bits, scrape them up into the filling, like deglazing for gravy. Wonderful flavor.
Don't shove your basil into a measuring cup and bruise it. Just get a branch or two to your taste, and snip the leaves onto your filling.
I have wonderful fresh lemon thyme in my herb collection and used that. It just sings out in the finished pie. I added some more fresh to the filling in addition to the thyme baked with the tomatoes. Lemon thyme is amazing. Next time I think I will experiment with some tarragon
Use the cheese of your choice. I think Fontina would be wonderful, as would gouda, and some others. I used equal parts pecorino, parmigiana, and white cheddar.
Sliced tomatoes on top to bake: I didn't want anything interfering with that cheese crust and left them off. They are pretty for presentation, but, crust.
This has been placed in the house T&T recipes and is an instant keeper family heirloom recipe at our house. It is that good.
I'm also planning a deep dish pizza pie version of this recipe. I will add some cooked Italian sausage, as well as sauteed mushrooms, red bell peppers, black olives, and use mozzarella, pecorino, and parmigiana for the cheese crust.
https://www.saveur.com/southern-tomato-pie-recipe/
